Coriander & Orange Pickled Radish

 

¾ C. plus 2 T. Apple Cider Vinegar

4 strips unwaxed Orange Peel

1 T. Coriander Seeds

7 oz. thinly sliced Radishes

 

Pour the apple cider vinegar into a small saucepan. Add the orange peel, coriander seeds, and salt and place the pan on medium heat. Bring the liquid to a boil, then immediately remove the pan from the heat. Set it aside and let the liquid cool slightly. Pack the radish slices into a sterilized l-pint/5 00ml jar, pour in the cooled liquid (including the seeds and peel) to cover, then seal and refrigerate. You can eat the pickles immediately, although they will benefit from 1 hour in the pickling liquid first, and will get stronger over time. Use within 4 weeks.